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Afghani Chicken Pilau

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Ingredients for Spice Mix

1 tsp black pepper powder
1/4 tsp cardamom powder
1/4 tsp cinnamon powder
1/4 tsp garam masala powder
1 level tbsp freshly roasted cumin seeds, powdered
1 level tbsp freshly roasted coriander seeds, powdered
Main Ingredients
1 chicken, skin removed and cut into 8-10 pieces (1-1.5 kg)
3 cups rice
1/2 cup oil
5 onions, finely sliced
1 tbsp garlic paste
1 tbsp ginger paste
1 green chilli, halved
1 tbsp white vinegar
salt to taste
water as needed
Ingredients for Garnish
2 large carrots, grated or finely cut into thin strips
1/4 cup raisins
1 tbsp butter

Instructions :

Combine all the Spice Mix ingredients together and set aside.

Heat the oil in a pan, fry the onions until golden. Remove and drain the fried onions, reserve half of them and crush the other half. In the same pan, with the oil still hot, add the chicken, ginger and garlic pastes and half tsp. salt. Fry the chicken on high heat on both sides until the meat changes color, about 5 minutes. Add the crushed onions and 1 tbsp from the powdered spices. Give everything a stir and then add 1 cup of water. Lower the heat and let the chicken simmer gently, covered on low heat until the chicken is tender. This should take about 15-20 minutes depending on the size of the cuts of chicken. Take care to keep the heat on very low and not to over-cook the chicken as it will cook a little bit more during the steaming of the pilau.

In the meantime, prepare the rice. Soak the rice for at least 30 minutes. In a big pan of water, add some salt and the vinegar plus the green chilli. Once the water comes to a boil, drain the pre-soaked rice and cook it in the boiling water until it is about three-quarters done. Drain away the excess water from the rice.

When the chicken is done, turn off the heat. Now take a big pan, pour in half the cooked rice. Then layer the chicken with its masala over the rice, sprinkle the reserved half of the fried onions and the remaining powdered spices. Layer the remaining rice on top of the chicken. Cover the pan with a tight lid. Place on low heat and steam for about 15 minutes or bake in a preheated 180 C oven for the same amount of time.

Whilst the pilau is steaming, prepare the tomato chutney and the carrot/raisins garnish.

Here is my preferred tomato chutney recipe: Tomato Chutney

For the garnish, heat the butter then lightly fry the raisins and grated carrots for about a minute.

When the pilau is ready, serve it in a dish and pour the carrot/raisins garnish over it. You can even serve with raita on the side and the yummy tomato chutney of course.

Source: www.fauziaskitchenfun.com

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Meal

Algerian Bouzgene Berber Bread with Roasted Pepper Sauce

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Ingredients

 

Directions

  • Prep 20 m

  • Cook 20 m

  • Ready In,40 m

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  2. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the jalapenos and garlic, and cook until tender, stirring frequently. Remove from heat, and transfer the garlic and jalapeno to the bowl with the tomatoes and red peppers. Using two sharp steak knives (one in each hand), cut up the tomatoes and peppers to a coarse and soupy consistency. Stir, and set sauce aside.
  3. Place the semolina in a large bowl, and stir in salt and 4 tablespoons of olive oil. Gradually add water while mixing and squeezing with your hand until the dough holds together without being sticky or dry, and molds easily with the hand. Divide into 6 pieces and form into balls.
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Noni Afghani

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Ingredients

Directions

  • Prep 15 m

  • Cook 25 m

  • Ready In 2 h 10 m

  1. In a small bowl, stir together 1/2 cup warm water and sugar. Sprinkle the yeast over the top, and let stand for about 10 minutes, until foamy.
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  5. Bake for 20 to 25 minutes in the preheated oven, until the loaves are shiny and golden brown.
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Black Glutinous Rice Porridge

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Ingredients

Directions

  • Prep 15 m

  • Cook 30 m

  • Ready In 45 m

  1. In a saucepan bring water and pandan leaf to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Remove pandan leaf and stir in brown sugar and white sugar. Continue to cook for 5 minutes. Stir in the coconut milk and remove from heat.
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